Heat coconut oil in a skillet over medium heat.
Add diced onion and cook, stirring occasionally, until softened, about 6-7 minutes.
Add garlic, ginger, tumeric, and chili powder, and cook for 1 minute. Add diced tomatoes, tomato sauce, water, and stir to combine.
Add spinach one handful at a time and sautee for a few minutes until wilted.
Drain and rinse the chickpeas, then add them to the tomato sauce.
Thoroughly heat them, stirring frequently for 5-7 minutes.
Serve immediately over rice, quinoa, or with naan.